Health & Wellbeing, Real food, Parenting, Mindfulness

Buckwheat & Millet Chicken & Veg Risotto

This is a rice free variation of my tuna/salmon risotto now that Master 2 is rice free based on his recent IGg blood test results where rice came up as a large irritant.

I used buckwheat and millet which had been soaked for 2-3 hours in filtered water (all up 200g of “grains”) and it resulted in a very tasty super healthy dish that the boys didn’t even notice was any different!

Below is the ingredients /method and of course you could make this just veggies/more veg, use fish/tuna/salmon or chicken like I did today.

3. Insert butterfly. Add remaining ingredients and cook for 20 mins 100 deg on reverse speed soft. Check buckwheat/millet are fully cooked (sort of like rice/pasta serve al dente as it continues to cook in the thermoserver as it rests.

4. Pan fry 200 – 300 g of diced chicken in EVO and add to thermoserver to rest with risotto.

(you could steam it in the varoma whilst the risotto cooks for a all in one meal but we prefer it pan fried)